| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sausage in sandwich cooler top measured 40-45F. Turkey in sandwich cooler top also measured 43-45F. TCS foods in cold holding shall measure 41F or less. CDI - Sausage and turkey were moved to walk-in cooler to cool. Improvement from last inspection so 0 points taken. REPEAT
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Feta, fresh mozzarella, turkey, and cut cabbage in the coolers on the line were missing date labels. 2 portions of ham, 1 portion of pastrami, and the large container of feta cheese in the walk-in cooler were missing date labels. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC placed date labels on items during inspection. // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Portion of deli chicken in walk-in cooler was dated as being prepared on 9-3 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded deli chicken.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottles of sanitizer are not labeled. All toxic chemicals must be labeled. CDI - PIC wrote “sanitizer” on each spray bottle. REPEAT. 0 pts. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cut lettuce was actively cooling in sandwich cooler tops at 48-50F. Cool TCS foods in the walk-in cooler to 41F within 4 hours, before placing in equipment on holding line. CDI - PIC placed pans of lettuce in walk-in cooler to continue cooling. Improvement from last inspection so kept at half credit. REPEAT
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Dry storage containers observed on the floor. Store food at least 6 inches off the floor. 0 pts. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Some employees not wearing hair restraints at the beginning of the inspection while preparing food. Food employees must wear a hair restraint, such as a hat or hair net. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Avocados on line still had stickers on their husks. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Some rust on shelves in walk-in cooler. Shelf below prep table rusted. Handle on upright freezer door is broken. Repair/replace listed equipment. 0 pts. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Cleaning needed on shelves in walk-in cooler and shelves in prep area. Clean shelves more frequently. REPEAT |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Cardboard boxes observed around dumpster. Keep waste in receptacles. 0 pts. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors and walls need to be cleaned in the walk-in cooler and underneath and behind equipment in prep area. Clean physical facilities more frequently. REPEAT |